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Chipotle Chip Toffee

A traditional buttery toffee with unexpected sweat heat from the chipotle chile and crunch from the potato chips!

Quick Facts

Prep Time: 10 minutes
Cook Time: 15 minutes
Cool Time: 1-1/2 to 2-1/2 hours
Yield: about 1 pound


  • 1 cup butter (no substitutes)
  • 1-1/4 cups sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 2 tablespoons water
  • 1 teaspoon chipotle chile
  • 2 teaspoons pure vanilla extract
  • 5 cups kettle cooked potato chips, divided
  • 6 ounces (1 cup) dark chocolate chips


  1. Spray a baking sheet with cooking spray.

    Place butter, sugar, corn syrup and water in a heavy 2 to 3-quart saucepan.  Heat, stirring constantly, until mixture comes to a boil. Insert candy thermometer. Reduce heat to medium-low and continue to boil until toffee reaches 300°F. 

    Remove from heat; stir in chipotle and vanilla extract.  Add 4 cups of potatoes, stirring to coat.  Spread mixture to 10 x 14-inch on a lightly greased baking sheet.  Lightly press remaining chips on top of the toffee.  Let cool at least 30 minutes.

    Melt the chocolate in the microwave at 60% power for 1-1/2 to 2-1/2 minutes, stirring frequently.  Drizzle over the toffee.  Set aside for 1 to 2 hours to allow chocolate to harden.  Break into pieces.